Mirabelle Tavern in Stony Brook shares its recipe for Yellowfin Tuna Crudo, a vibrant, fresh dish that perfectly balances bright citrus, briny Castelvetrano olives, aromatic basil, and the delicate crunch of pistachios. Each slice of tuna is carefully topped with a flavorful olive-chili relish and finished with a touch of lemon for a refreshing, well-rounded bite. This dish is as visually stunning as it is delicious.
Yellowfin Tuna Crudo
Ingredients (Serves Two)
10 oz Sushi Grade Yellowfin Tuna
Calabrian Chili Relish
· ½ Cup Castelvetrano Olives (Pitted & Chopped)
· 1/4 Cup Pistachio Nuts (Lightly Roasted & Chopped)
· 2 Calabrian Chilies (Deseeded & Chopped)
· 1 Fresh Lemon
· 1 Fl Oz Lemon Extra Virgin Olive Oil (Regular EVOO will work as well)
Lemon Aji Vinaigrette (Yields a pint)
· 1 Egg Yolks
· 1 Shallot (Thin Sliced)
· 1/8 Cup Granulated Sugar
· ½ Fresh Lemon Juice
· 1 Tbsp Aji Amarillo Paste
· ¼ tsp Cayenne Pepper
· Salt to taste
· White Pepper to taste
· 1 ½ Cup Blended Oil
· Fresh Basil to garnish (Chiffonade)
· Kosher Salt to taste
Process
Calabrian Chili Relish
· Combine Chopped Olives, Pistachios, Calabrian Chilies, Lemon Zest, Lemon EVOO, and pinch of salt in small mixing bowl
· Taste, adjusting the seasoning if necessary
· Place aside
Meyer Lemon Aji Vinaigrette
· Place everything except the blended oil into a robot coupe
· Blend everything together until well incorporated
· Start to slowly add the blended oil to emulsify
· When ready, transfer to container, label, and refrigerate
Tuna Crudo Plating
· Cut Tuna into 1-oz slivers and plate
· Brush Tuna slices with Lemon EVOO
· Spoon Calabrian Chili mixture onto center of each piece of Tuna
· Chiffonade Basil to Garnish atop Chili Mixture
· Squeeze a lemon wedge over the top and serve